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Thosai

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Thosai, also known as Dosai, is a beloved Sri Lankan and South Indian staple that delivers a delightful contrast of textures. These savory crepes are made from a fermented-like batter of black gram (urad dal) and rice, resulting in a crisp, lacy exterior and a soft, tender interior. The subtle earthiness of the lentils pairs beautifully with the aromatic tempering of cumin, curry leaves, and fresh chilies. Whether enjoyed for breakfast, lunch, or as a snack, thosai is versatile and satisfying. Serve hot with coconut chutney or spicy sambal for a complete meal. This recipe brings the authentic flavors of Sri Lanka to your kitchen with simple, wholesome ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 219.1
Dietary: Vegetarian
Description
Thosai, also known as Dosai, is a beloved Sri Lankan and South Indian staple that delivers a delightful contrast of textures. These savory crepes are made from a fermented-like batter of black gram (urad dal) and rice, resulting in a crisp, lacy exterior and a soft, tender interior. The subtle earthiness of the lentils pairs beautifully with the aromatic tempering of cumin, curry leaves, and fresh chilies. Whether enjoyed for breakfast, lunch, or as a snack, thosai is versatile and satisfying. Serve hot with coconut chutney or spicy sambal for a complete meal. This recipe brings the authentic flavors of Sri Lanka to your kitchen with simple, wholesome ingredients.
Ingredients
  • 250 gram Black gram
  • 1/4 teaspoon Fenugreek
  • 2 G onion
  • 1 Fresh Chilli
  • 100 gram Rice flour
  • 250 gram Parboiled rice
  • 1 teaspoon Salt
Directions
  1. 1
    Soak the black gram and fenugreek seeds in water for several hours or overnight until they are soft and swollen.
  2. 2
    Drain the soaked black gram and fenugreek thoroughly.
  3. 3
    Finely chop the onions and fresh chili.
  4. 4
    Place the drained black gram, fenugreek, rice flour, parboiled rice, and salt into a blender or food processor.
  5. 5
    Add sufficient water to blend into a smooth, thin batter with the consistency of heavy cream.
  6. 6
    Add a pinch of turmeric to the batter and mix well.
  7. 7
    Heat 25 ml of oil in a large skillet or crepe pan over medium heat.
  8. 8
    Add the chopped onions, chili, curry leaves, and cumin seeds to the hot oil. Saut&# 195;© until the onions are translucent and fragrant.
  9. 9
    Stir the fried onion and spice mixture into the batter.
  10. 10
    Reheat the pan and add a small amount of oil. Spread a thin layer of batter onto the hot pan to form a small pancake.
  11. 11
    Cook until small holes appear on the surface and the edges begin to lift, indicating it is crisp.
  12. 12
    Flip the thosai and cook the other side for another minute until golden brown.
  13. 13
    Repeat the cooking process with the remaining batter, adding more oil as needed.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 219.1kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4878.8mg204%
Total Carbohydrate 47.4g16%
Dietary Fiber 5.1g21%
Sugars 5.2g
Protein 5.6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Source: Adapted from "A Taste of Sri Lanka" by Indra Jayasekera.

Additional Ingredients Needed: 50 ml Oil (divided use), 1 sprig Curry leaves, 1 tsp Cumin seeds, Pinch of Turmeric.

For best results, ensure the batter is not too thick; it should pour easily to create thin, lacy crepes. If the batter is too thick, add a little more water.

Serve immediately while hot and crisp. Pairs well with coconut chutney, tomato chutney, or spicy sambal.

Keywords: sri lankan, thosai, dosai, crepe, black gram, urad dal, rice flour, curry leaves, cumin, vegan, gluten free, breakfast, snack, crispy, indian cuisine, lentil, pancake, chutney, spicy
Read it online: https://www.chefs-mate.com/recipe/thosai/